Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, vickys chicken fricassee, gf df ef sf nf. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Chicken Fricassee, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Vickys Chicken Fricassee, GF DF EF SF NF is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have vickys chicken fricassee, gf df ef sf nf using 29 ingredients and 19 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Chicken Fricassee, GF DF EF SF NF:

1. Get Base Recipe
2. Prepare 1 1/2 kg whole chicken
3. Get 1 carrot, sliced
4. Make ready 1 leek, sliced
5. Take 1 onion, sliced
6. Make ready 1 celery stalk, chopped
7. Prepare 1 clove garlic, peeled
8. Make ready 1 bay leaf
9. Take 1/2 lemon
10. Get 4 peppercorns
11. Prepare 1 handful fresh parsley
12. Make ready 1/2 tsp salt
13. Take 50 grams butter/olive spread
14. Get 3 tbsp gluten-free / plain flour
15. Prepare Fricassee with Mushrooms
16. Prepare 225 grams button mushrooms, halved
17. Prepare 225 grams shallots, peeled & halved
18. Make ready 25 grams sunflower spread / butter
19. Get 100 ml dry white wine
20. Get 4 tbsp soured cream - I use coconut cream with a squeeze of lemon
21. Prepare 1 salt & pepper to taste
22. Get Fricassee with Asparagus
23. Take 1 bunch asparagus, trimmed to 4 inch pieces
24. Make ready 100 grams peas
25. Make ready 4 tbsp coconut cream / double cream
26. Get 1 salt & pepper to taste
27. Take Kid-Friendly Version
28. Get 350 grams pre-cooked mixed veg eg.carrot, sweetcorn, peas, broccoli, onion mix
29. Take 4 tbsp coconut cream

Instructions to make Vickys Chicken Fricassee, GF DF EF SF NF:

1. Bring a large pan of water to boil
2. Add the carrot, leek, onion, celery and garlic
3. Add the chicken with the lemon, parsley, peppercorns, bay leaf and salt making sure the water is enough to cover the chicken
4. Cover the pan and simmer for 45 minutes then take off the heat and remove the chicken
5. What remains in the pan is the reduced stock. You need to strain it to remove the bay, lemon etc
6. Remove the bones and discard. Dice the chicken into bitesize pieces
7. To make the base sauce, melt the butter in a pan and add the flour. Cook for a minute
8. Take off the heat and stir in 600mls of the strained stock
9. Bring to the boil stirring all the while, then let simmer for 10 minutes
10. Now to add your finishing variation:
11. To make the mushroom fricassee, melt the butter in a pan and fry off the shallots until golden
12. Add the wine, bring to boil then reduce by half
13. Stir the mushrooms, shallots & wine and soured cream into the base recipe sauce
14. Add in the chicken and heat through. Season to taste
15. To make the asparagus fricassee, simmer the trimmed asparagus and peas in lightly salted water for around 5 minutes
16. Drain them then add to the base sauce with the chicken
17. Heat through, stir in the cream and season to taste
18. For the kid-friendly version (no salt, plenty of sweet veg) stir the cream into the base sauce, add the chicken and cooked vegetables and heat through
19. CHEATS VERSION: Use pre-cooked, chopped chicken. Cook some chopped vegetables of choice in 600mls chicken stock. Strain the vegetables and set aside. Add the stock to the butter/flour (roux) mixture with 4 tbsp cream, then add back in the chicken and vegetables. An even bigger cheat is to just use a can or two of cream of chicken or mushroom soup, in place of the stock/cream mixture. I’ve never seen a dairy-free one yet though but I do have both of those recipes posted, free-from of course….
20. Ready to serve and ENJOY!

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